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Made with Solea Bakes
Chocolate Chip Cookies
Thick, golden chocolate chip cookies with crisp edges, soft centers, and a flaky-salt finish.
- Makes
- 9 large cookies
- Calories
- 273 calories
- Protein
- 10g
- Carbs
- 30g
- Fat
- 13g
Nutrition information is an estimate and can vary according to ingredient brands and substitutions.
Instructions
- In a medium bowl, combine the Solea Bakes mix and baking powder.
- In a large bowl, whisk the butter, Greek yogurt, and coconut sugar together until light, about 5 minutes.
- Add the egg and mix well.
- Add the dry ingredients and mix until just combined.
- Fold in the chocolate chips.
- Refrigerate the dough. The cookies are best if the dough chills for 24 hours, but even 30–60 minutes will work.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Roll about 3 ounces of dough at a time into balls, approximately the size of a golf ball. Place them on the prepared baking sheet and flatten each one slightly. Sprinkle with flaky salt.
- Bake until golden brown, about 12–15 minutes. Do not overbake.
- Let cool slightly and enjoy warm.